This versatile taco marinade works wonders on any protein! Why choose just one type of meat? Marinate a few. This recipe makes enough marinade for about 3 to 4 pounds of meat.

I saw a grilled cheese with mustard on a menu years ago, and since then, on the rare occasion that I’ll throw caution to the wind and make or order a big grilled cheese sandwich, I have to have some mustard on the side. Mustard makes almost everything better, I’d argue; one of my friends at work and I bonded over our shared love of the condiment. When an open jar is in my midst, I will put it on whatever is closest, especially if that something is a thick slice of buttery brioche with plenty of melty cheese and peppery mustard greens. Are you drooling? If it’s breakfast time where you are, perhaps consider throwing a fried egg into the mix.

Once enjoyed exclusively in its native Italy, the Aperol spritz has become world-famous over the last couple of decades for its powerfully refreshing qualities, bright color, lower alcohol content, and overall simplicity. If you’re hunting for a poolside pour or perfect porch sipper, look no further than this light, colorful summer drink that’s as easy to assemble as it is to swig.

The beauty of this little panini lies in its simplicity: just four main ingredients. Of course, when you’re working this close to the margin, each element should be perfect. Choose only the porkiest chorizo, the richest, darkest chocolate (more than 70%, please), the zippiest, creamiest chèvre, and the freshest, crustiest bread. Then let them wallow in their co-dependence: The citrusy chèvre appeases the fiery ’tude of the chorizo, and the mellowing tannins of dark chocolate hit high-toned chèvre like a sweet kiss. They all make each other better, which raises the question of why you didn’t introduce them sooner. I love this as an easy lunch, or, when I’m feeling indulgent, a late-night snack.

These are the easiest dessert ever, needing only three ingredients: Oreos, cream cheese, and melted chocolate. I first started making this recipe in high school as a sleepover snack. In college, I only had a microwave in my dorm, but MacGyvered the recipe by crushing the cookies by hand and commandeering the mini-fridge. Now, years later, I like to make them fancy-schmancy with two kinds of chocolate: semi-sweet and white. (But trust me, they taste just as good with one or the other.)

A soft, flavorful quick bread that's a touch more exciting than banana, but with the same ease. Garnish with sliced kiwis on top, if you'd like.

This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at Relish Your Chef.

Ask the person to your left and the person to your right how to make fettuccine Alfredo, and you’ll get two different (and equally passionate) responses. At least, that’ll be the case if you sit at the editorial team table at Food52. Some of us are purists, preferring a lighter version that more closely mirrors the original dish. (Fettuccine Alfredo is said to have originated in the 20th century in Rome, at a restaurant run by Italian Alfredo di Lelio. It was a riff on fettuccine al burro: warm noodles, tossed with Parmigiano-Reggiano and butter until emulsified.) Others root for creaminess at every turn. This is a fettuccine Alfredo recipe for that second group. Its sauce is thick, buttery, and sharply salty (thanks, Locatelli Pecorino!). Strictly classic fettuccine Alfredo it is not—but we can safely say you just might love it even more.

Dry-aging steaks gives them a mineral, earthy flavor—not sweet, but more savory, even umami— that is highly prized among steak lovers. It’s ordinarily a many- months process in a special, humidity- and temperature- controlled chamber. Having someone else do it for you quadruples the price of the steak, but you can do it on your own tonight with this easy rub that mimics those flavors.